Age

3Years
Color

Country of origin United Kingdom

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& Flavour

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Sourdough
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Mixture

50%
50%
Liquid Flour Other
Elda

Since 2015

I read about sourdough in Brilliant Bread, a book on baking by James Morton. I also wanted to recreate the flavour of the breads that I used to eat as a child in Italy. I heard about sourdough on TV and was curious about it.

Characteristics

Elda has a creamy, thick consistency. When stirring through it with a spoon Elda feels elastic, making some resistance , . When fully fermented it produces visible, medium sized bubbles which burst at the surface. It has a light, pleasant smell, fairly acidic. It looks rather white. It floats on water.

Taste & flavour

Elda top shot
Elda jar shot
Elda front shot
Elda rising shot

Recipe

Starting ingredients

  • 10g Bread flour german type 550
  • 10g Tap water
  • 20g Bread flour german type 550
  • 20g Water
  • 40g Bread flour german type 550
  • 40g Water
  • 100g Bread flour german type 550
  • 100g Water

Feeding ingredients

1

Working method

1
In the morning, I mixed 10g of Bread Flour (German type 550) and 10g of tap water in a glass preserving jar. I closed the jar after removing the rubber seal from the lid. I let the mixture to stand, unstirred, for 24 hrs
10g Bread flour german type 550 10g Tap water
2
In the morning I stirred the mixture and removed half of it, then added flour and water in the same proportion as above. I let it stand for a further 12 hrs.
20g Bread flour german type 550 20g Water
3
I observed signs of fermentation, such as bubbles inside the mixture. I discarded 20g of the mixture and added fresh flour and water in the same proportion above. I let the mixture stand for 12 hrs.
40g Bread flour german type 550 40g Water
4
I continued to observe signs of fermentation, such as bubbles appearing on the surface. I proceeded with discarding and feeding for a further 4 days, until I considered the starter ready for baking.
100g Bread flour german type 550 100g Water

Result

Bread

Elda makes bread, tortillas, pancakes, cinnamon rolls, cakes, cookies and crackers,
Elda Bread first overview
Elda Bread second overview
Elda Bread first slice
Elda Bread second slice

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Comments

Elda was named after my paternal grandmother, whom I never met. In naming my starter after her, I feel as if I am somehow making a connection with her and that I'm keeping her memory alive. My starter Elda is a giver of life. Not only it creates baked goods that feed and give joy to people, but it originates other type of starters. For example, I use Elda to create lower or higher hydration pre-ferments, motherdoughs, dried starters. Some of these I use in my own baking, others I donate to friends and family.